Nourish Digital Cookbook - 140

APPLE-CHERRY STRUDEL WITH CIDER
WHIPPED CREAM
ACTIVE: 50 MINUTES
TOTAL: 1½ HOURS
TO MAKE AHEAD:
Prepare through Step 4, wrap
in plastic and then tightly
in foil; freeze for up to 6
months. Freeze the reserved
cider separately, if desired,
for Step 6. To bake strudel:
Unwrap, place (unthawed)
on a parchment-lined baking
sheet and brush with melted
butter or oil. Bake at 375°F
until crisp, 40 to 50 minutes.
VEGETARIAN
FREEZABLE
140 DESSERTS WITH BENEFITS
Once you've learned the simple technique for assembling the
phyllo dough layers, you'll want to make all kinds of strudel
creations. With this recipe you'll have 3 crisp, flaky desserts-
one for now, and two for the freezer.
12 ounces hard cider or regular cider
⅔ cup dried cherries
2 pounds tart baking apples, such as Granny Smith,
peeled and thinly sliced (8 cups)
7 tablespoons turbinado sugar, divided
⅓ cup plain dry breadcrumbs
2 teaspoons lemon juice
1 teaspoon ground cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter, melted
¼ cup walnut oil or other nut oil
18 sheets phyllo dough (9-by-14-inch), thawed
1 cup whipping cream
1. Position rack in lower third of oven; preheat to 450°F. Line a
large baking sheet with parchment paper.
2. Combine cider and cherries in a small saucepan. Bring to a
boil over high heat. Remove from heat and let cool.
3. Mix apples, 6 tablespoons sugar, breadcrumbs, lemon juice,
cinnamon and salt in a large bowl. Drain the cherries, reserving
the cider. Stir the cherries into the apple mixture.
4. Combine butter and oil. Cut a piece of parchment paper a bit
larger than a sheet of phyllo and place on a clean work surface.
You are going to make 3 strudels, using 6 sheets of phyllo for
each. Place one sheet of phyllo on the parchment with a long
side facing you. Brush with a little of the butter mixture. Repeat,
stacking 6 layers total, brushing each with some of the butter
mixture. Place one-third of the filling (about 3 cups) in a long wide
strip about ½ inch from the bottom of the phyllo, leaving about
1 inch on both short sides. Fold the short ends over the filling,
then loosely roll up from the bottom. Place seam-side down on
the prepared baking sheet. Make 2 more strudels the same way,
placing them all on the baking sheet. Cut 3 slits into the tops.